One millennial's experiments in chasing great recipes, travel and life.

Thai Noodle Soup

Thai noodle soup makes a fantastic weeknight meal that you can pull together with whatever’s in the fridge!

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Lately life has been moving a mile a minute, and after work it’s hard to muster much energy for tackling any real culinary masterpieces. I have to set goals for myself to cook more than once a week. #lifegoals. But recently I came across a Thai noodle soup recipe that looked ridiculously easy, so I gave it a shot after work recently.

It’s great! So easy. The hardest part is slicing chicken. And if you cut it thin, the whole thing comes together in 20 minutes.

It also made the perfect amount of leftovers: enough for the two of us to eat it that night and one more time, but not so much that it’s sitting in the fridge long enough that we get tired of it. Alternately, it could feed four people well with no leftovers.

First, throw your veggie mix into a hot pan. No thawing necessary!

When the veggies are mostly (but not completely cooked), add in thinly sliced chicken.

Once the chicken is browned, add 3 tbsp of red curry paste.

Add in coconut milk, and a little water if you want it to be more soupy.

Add your noodles – I went with super thin egg noodles, which lend themselves well to soups.

Bring to a boil, then simmer until the noodles are cooked through. That’s it!

It’s a great weeknight “20 minutes of brainless cooking and then you get to eat” meal. Plus it allows Logan and I choose our level of liquid (he prefers closer to stews).

If you want to give it some extra kick, stir in 1 tsp of curry powder and a dash or two of red pepper flakes or a squirt of Sriracha.